Pear Cake With Vanilla Bean Butter Glaze


This pear cake with vanilla bean butter sauce is going to improve the state of your soul. Why? Because with cinnamon-coated pears baking in a cake will melt all your troubles away in an instant, and let you know that everything will be okay.

The moist cake is generously studded with ripe pears, and drizzled with a sweet glaze of vanilla and butter. I used Bartlett pears, but surely any good variety of pear will do. Add a splash of dark rum to the glaze? Why not! I did this on a whim while making my glaze, and gave myself a mental high five.

You can treat this cake like dessert, but if you decide to enjoy a piece with a hot mug of coffee and call it breakfast, no one’s stopping you. You are an adult who makes choices. Go for it.

Pear Cake With Vanilla Bean Butter Glaze

Print this recipe
Prep time: 15 minutes
Yield: one cake (about 10-12 servings)


For the pears

  • 6 pears
  • 1 tablespoon ground cinnamon
  • 5 tablespoons granulated sugar

For the cake

  • 2 3/4 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 1/4 cup apple juice
  • 2 1/2 teaspoons vanilla extract
  • 4 large eggs

For the sauce

  • 1 vanilla bean
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup water
  • splash of dark rum (optional)


Heat oven to 350 degrees. Grease a tube or bundt pan. Peel, core and chop pears into 1-inch chunks. Toss with cinnamon and 5 tablespoons sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, apple juice, sugar, vanilla and eggs. Mix wet ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of pears (and their juices) over it. Pour the remaining batter over the pears and arrange the pears apples on top. Bake for about 1 1/2 hours, or until a toothpick comes out clean. Make sure your toothpick goes not just all the way down to the bottom, but does a shallow dip below the top layer of pears to make sure it comes out batter-free.

Cool completely before running knife between cake and pan, and unmolding onto a platter.

While the cake cools, make the sauce. Split vanilla bean length-wise with a paring knife. Scrape out all the seeds. In a small saucepan combine vanilla seeds, butter, brown sugar, and water. Bring to a boil over medium heat and continue to boil for 3-5 minutes, stirring constantly. Remove from heat and stir in splash of rum (if using).

Pour about 1/4 of the glaze into empty cake pan. Carefully reinsert cake back into pan. With a fork or skewer, poke holes into the cake. Drizzle the remaining glaze over the cake. Let sit for about 30 minutes, allowing glaze to absorb. Turn cake out onto serving plate.

5 Things You Need to Make Amazing Homemade Ice Cream


We’ve been making a lot of homemade ice cream recently, such as this salted caramel ice cream. I love how surprisingly simple and fun ice cream is to make. All you need are the right tools. To make it easy for you, I put together a list of 5 things you need to make amazing ice cream. Here you go!

1. Ice Cream Maker

We’ve owned the Hamilton Beach 4-Quart Ice Cream Maker for years, and it has never let us down. It has a large cannister, and churns ice cream in about 20-40 minutes. For a pretty low price of $32.99 on Amazon, it is a great value.

2. Silicone Spatulas

A good spatula is a must-have for ice cream making. You will use it to stir your ice cream base, as well as transfer the ice cream to and from the ice cream maker. Do yourself a favor and get this set of very highly rated Wilton Easy Flex Silicone Spatulas. We use these all the time in our kitchen.

3. Mesh Colander

Many ice cream recipes instruct you to strain your custard base, usually to filter bits of egg or other solids out of your ice cream. For that, you’ll use a mesh colander. I have this set of three colanders, which comes with a small 7-inch diameter colander, medium 8.5-Inch diameter colander, and large 10-inch diameter colander.

4. Silicone Whisk

Another necessity for ice cream making is a silicone whisk, which is used to properly mix your ice cream base. I like the 10-inch Kuhn Rikon Silicone Rainbow Whisk. Silicone ensures that your pots won’t get scratched, and your whisk can withstand high heat. Plus, this rainbow whisk is so pretty!

5. Great Ice Cream Recipes

I have The Perfect Scoop by David Lebovitz, and highly recommend it. The book gives tips and guidelines to making homemade ice cream, sorbets, granitas, and all sorts of ice cream toppings. I have made several recipes from the book, and each has been excellent and easy to follow.

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5 Delicious & Simple Recipes Your Family Will Love (a Free Printable Mini Recipe Booklet)


Hey there, friends. Are you looking for some delicious recipes to enjoy with your family or friends? Well I have a little gift I hope you’ll enjoy. I put together a mini recipe booklet of 5 Delicious & Simple Recipes Your Family Will Love. In the printable booklet you’ll receive some of my family’s favorite foods. These are recipes that I make ALL THE TIME. So you know they are time-tested. Also, they are all foods that our entire family loves, including our young kids.

Want your free copy of this recipe booklet? Just SIGN UP HERE, and it will be sent directly to your inbox.

Thanks for visiting The Larissa Monologues. If you want more recipes, browse my recipe collection here.